Csabai Kolbasz

Hungarian ‘Csabai kolbász’ or ‘Csabai vastagkolbász’ is produced within the administrative boundaries of the towns of Békéscsaba and Gyula.
produced within the administrative boundaries of the towns of Békéscsaba and Gyula.Csabai Kolbász carries PGI, 2010 classification.

Meats

Metric

US

Pork (shoulder, leg, loin, belly)

700 g

1.54 lb

Back fat

300 g

0.66 lb

Ingredients per 1000g (1 kg) of meat

Salt

28 g

3 tsp

Cure #2

2.5 g

1/2 tsp

Pepper

2.0 g

1 tsp

Paprika, sweet

9.0 g

3 tsp

Paprika, hot

9.0 g

3 tsp

Caraway, crushed

3.0 g

1-1/2 tsp

Garlic, smashed

7.0 g

2 cloves

Instructions

Meat is manually boned, which enables the thorough removal of sinews, gristle and connective tissue.